Autumn recipe ideas for chicken

When autumn comes around so do apples in a variety of colors, textures and sweetness. Adding them to a main course can give an entree a zing of flavor.

Chicken Sautéed with Apples

4 boneless, skinless chicken-breast halves

1 tablespoon olive oil

1 firm apple, such as Braeburn, cored, halved and cut into 1/2-inch slices

1 cup apple juice

1 large onion, thinly sliced

1 garlic clove, minced

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

2 tablespoons Dijon mustard

Place each chicken breast half between 2 sheets of waxed paper and pound with a meat mallet until about 3/4-inch thick.

Heat the oil in a large skillet over medium-high heat and sauté the chicken until golden, about 3 minutes per side. Add apple slices, apple juice, onion, garlic, thyme and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender. Remove the chicken, apple slices and onion to a serving platter and keep warm.

Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.

Makes 4 servings.

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By the time autumn rolls around, basil has had all summer to grow and thrive. With such an abundance of this sweet herb available, it is only natural to make fresh pesto, a classic Italian sauce.

Chicken Chili with Pesto

2 teaspoons vegetable oil

3/4 cup finely chopped onion

3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1 1/2 cups finely chopped carrot

3/4 cup finely chopped red bell pepper

3/4 cup finely chopped celery

1/4 cup canned chopped green chilies

3/4 cup teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (16-ounce) can canelli beans or other white beans, rinsed and drained

1 (14 1/2-ounce) can fat-free less sodium chicken broth

3 tablespoons classic pesto (recipe follows)

Heat oil in a Dutch oven over medium high heat. Add onion and chicken, sauté 5 minutes. Add carrot, bell pepper and celery; sauté 4 minutes. Add chilies and the herbs and spices, beans and broth; bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in pesto.

Classic Pesto

2 tablespoons coarsely chopped walnuts or pine nuts

2 garlic cloves, peeled

3 tablespoons extra-virgin olive oil

4 cups basil leaves (about 4 ounces)

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/4 teaspoon salt

Drop nuts and garlic through food chute with food processor on, process until minced. Add oil, pulse 3 times. Add basil, cheese and salt; process until finely minced, scraping sides of bowl once.